Thin blades vs. stiff

My research leaves me confused. My Henckel 10" chef's knife has been my workhorse for almost 30 years. I cook at my gourmet B&B and prior to that cooked in professional kitchens for about 12 years, which is when I bought my Henckels. The tip just broke off my chef's knife and I'm looking to replace it. I understand the Henckels are no longer the best and looking at the Messermeister Meridian Elite or the Victorinox. While I like the sharpness of a thinner blade, I'm concerned it could chip (read that somewhere) and afraid I'll miss the weight of my Henckel. Also looking for a knife that will keep a good edge. Not looking to spend $200 or more, but want a knife I'll be happy with for a long time. I'd appreciate any and all suggestions.